Beef Stroganoff
A classic dish featuring tender strips of beef cooked with mushrooms and onions in a creamy sauce, served over pasta or egg noodles.
Ingredients
Main Ingredients
- 600 g scotch fillet steak / boneless rib eye (Note 1)
- 2 tbsp vegetable oil divided
- 1 large onion (or 2 small onions), sliced
- 300 g mushrooms sliced (not too thin)
- 40 g butter
- 2 tbsp flour (Note 2)
- 500 ml beef broth preferably salt reduced
- 1 tbsp Dijon mustard
- 150 ml sour cream
- 250 - 300 g pasta or egg noodles of choice (Note 3)
- Chopped chives for garnish (optional)
Instructions
Preparation
- Use your fist (or a rolling pin or mallet) to flatten the steaks to about 3/4 cm / 1/3" thick. Slice into 5 mm / 1/5" strips, discarding any excess fat.
- Sprinkle the beef with a pinch of salt and pepper.
Cooking
- Heat 1 tbsp of oil in a large skillet over high heat. Scatter half the beef in the skillet, and quickly spread it with tongs. Leave it untouched for 30 seconds until browned, then turn the beef quickly and let it brown for another 30 seconds. Remove it to a plate.
- Add the remaining 1 tbsp oil and repeat with the rest of the beef.
- Turn the heat down to medium high. Add the butter and let it melt. Then add the onions and cook for 1 minute, followed by the mushrooms. Cook the mushrooms until golden, scraping the bottom of the fry pan to get all the flavorful bits.
- Add the flour and cook, stirring, for 1 minute.
- While stirring, add half the beef broth. Once it is incorporated, add the remaining broth.
- Stir in the sour cream and mustard until well combined, even if it looks a bit split at first. Bring to a simmer and reduce the heat to medium low. Let it thicken to the consistency of pouring cream (3 – 5 minutes), adjusting salt and pepper to taste.
- Add the beef back in, along with any juices from the plate. Simmer for 1 minute, then remove from heat.
- Serve over pasta or egg noodles, sprinkled with chives if desired.
Notes
If you have any leftovers, store Beef Stroganoff in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over low heat until heated through. You may want to add a splash of broth to loosen the sauce if it has thickened too much. For extra flavor, consider marinating the steak for a few hours before cooking. Use a good quality beef broth for the best taste.